What is it?

I apologize for the lack of posting lately. I actually have been cooking but I haven't quite figured out how to shoot in the light in the new house and all of my photos are turning out to be blurry, discolored messes. In addition, my computer has a bad cold and refuses to upload anything at the moment so I have to find alternate sources for pictures uploading.

My friend M-- offered to pick me up a romanesco at the farmers market this past weekend and since I'm never one to turn away food, I happily took him up on the offer. I'd heard of it and seen a few pictures online but nothing prepared me for my first encounter. It was sitting there in M--'s kitchen, perched on a rather nice looking cutting board. The fractal nature of the romanesco looks even stranger in person and 3-D than in a picture. I was actually afraid to touch it as it sort of looks like it should have hidden spines or something...

M-- assured me that it wouldn't bite and I very gingerly picked it up and couldn't stop staring at it. I was really acting sort of rude as M-- and I were talking and I just kept staring at the romanesco like a crazy person. I was listening to M-- though and got from him both some cooking tips and the factoid that romanesco is not some genetically engineered super plant, but an old variety from Italy.

I followed M--'s advice and cut the romanesco up into florets and steamed it for a few minutes until just tender. Zach and I dipped it in olive oil and grapefruit juice (I didn't have a lemon on hand). Though I was a little nervous about taking the first bite, the romanesco was really good. It had more of the texture of cauliflower but with a nuttier, fuller taste. I would definitley make it again but I might take M--'s other suggestion and get a head of romanesco to use as a centerpiece next time I have people over for dinner.